Holding each biscuit at sealed end, dip each biscuit into butter, then into
remaining cinnamon-sugar mixture. Place biscuits, seam side down, into muffin
pan. Do not press down into cup! Using a serrated bread knife, cut through top
of each biscuit, making a crisscross pattern.

Bake 25-30 minutes or until golden
brown. Remove from pan.

If desired, serve with a scoop of vanilla ice cream and
drizzle with caramel sauce.